Directions

Place the ground beef, onion and garlic in a large saucepan over medium heat. Cook, stirring to crumble the beef, until the beef is no longer pink and the onion is tender. Drain off the fat and return the pan to the stove. Combine the chili powder, cumin and basil; sprinkle over the beef. Cook and stir to coat the meat and toast the spices a little.

Pour in the tomatoes, green chilies, tomato sauce, beer and vinegar. Bring to a boil and stir to loosen any bits that are stuck to the bottom of the pan. Mix in the brown sugar, hot pepper sauce, salt and pepper. Reduce the heat to low, cover and simmer for 3 hours. Remove the lid for the last 30 minutes of cooking.

Most Helpful Positive Review

Aug 16, 2008

I know some people are hesitant to try recipes that have only been rated by a couple folks, but this one you must try! The combinations of the pepper/hot and the brown sugar, along with the bitterness from the vinegar and beer...there are so many hearty flavors that truly make this delicious. I didn't change a thing! Thank you!

Most Helpful Critical Review

Feb 10, 2009

This was easy to make, but I think I would omit the vinegar since the beer gives it enough balance against the brown sugar and spices. I would also add 2 cans of kidney beans, 1 dark/1 red. My family did like this even though the vinegar and beer gave it a definite aftertaste.

I have made this chili numerous times. Each time I have omitted the vinegar. I made it with a wheat beer, a light rice beer, and without beer. It is best with light rice beer or no beer. This chili is delicious and everyone who has tried it loves it. It's hard to find a chili recipe without beans. This one is fantastic!!!

I received a really good chili spice kit for Christmas...My partner doesn't like the beans, but loves chili...Made this recipe a couple days ago...This stuff is REALLY good!!!!! It is GONE, it has fantastic bite/flavor...Can't wait to make it again..I used coarse ground meat from the butcher...

Outstanding beanless chili! I ALSO USED GINGER ALE INSTEAD OF BEER!! :-) Made this as is but w/1.25 lb ground turkey, so I cut cooking time and all ingredients in half, except for chili powder which I'm glad I used less of... I recommend no more than 2 heaping tablespoons chili powder per pound, very easy to make your own to your liking- a great base is 1 tsp paprika, 2 tsp cumin, 1 tsp cayenne pepper, 1 tsp oregano, 2 tsp garlic powder per 1 lb meat... Anywho! I did not drain green chiles and glad I didn't :-) Served this topped w/sour cream, colby-jack & chedder cheese, over macaroni & cheese w/a side of cornbread! Thanks SO much for this recipe!

My husband and I do not like chili (neither of us eat beans, he's not big on spice, and I don't care for a ton of tomatoes), but this was surprsingly wonderful! I subbed a 15oz can of pumpkin puree instead of tomato sauce which added some great flavor and thickend up the chili just a bit. I also used 1 lb of ground beef and 1 lb of pork sausage. I've started making batches just to freeze (in 1-2 serving portions). My husband loves having his new fall favorite at his fingertips and I love having a quick, filling, delicious dinner option.

The flavor of this chili is outstanding! I doubled the tobasco, 'cuz we like it hot! And it was sooooo good! I didn't drain the green chilies; figured a little more flavor couldn't hurt anything, and it didn't! Thanks for a great recipe!

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.